Savour Spring’s Freshness, Taste Elegant Charm at Four Seasons Hotel Dalian

The Chinese restaurant Saai Yue Heen at Four Seasons Hotel Dalian has unveiled its revamped spring menu, "Artistry in Season," reimagining traditional Cantonese cuisine with a celebration of spring’s fleeting treasures. Rooted in seasonal ingredients and elevated by rare delicacies and innovative techniques, the menu harmonizes nature’s bounty with culinary craftsmanship, offering a poetic ode to the vitality of spring.

Seasonal Ingredients, Meticulous Craft

Centred on freshness, the menu highlights spring’s quintessential flavours. Signature dishes include Sautéed Abalone with Chinese Toon and Crispy Shallots, where tender abalone meets the earthy aroma of toon shoots and crunchy shallots, awakening the palate with layered textures. The Stir-fried Scallops with Spring Bamboo Shoots in XO Sauce pairs sweet scallops with crisp bamboo shoots, elevated by the umami-rich depth of house-made XO sauce.

Luxury Meets Subtlety

The menu elevates premium ingredients with delicate artistry. River Shrimp with Black Truffle Sauce marries plump shrimp with fragrant truffle for a balance of sweetness and earthiness. The nourishing Loquat and Fish Maw Soup showcases Cantonese double-boiling expertise, its clear broth infused with floral loquat and collagen-rich fish maw. A standout is Gorgon Fruit, Lily Bulb, and Peach Gum Soup, a silky-sweet medley of江南鸡头米 (gorgon fruit), lily bulbs, and peach resin. For grandeur, the Seafood Eight-Treasure Winter Melon Bowl steals the show - a whole melon slow-stewed with eight seafood varieties, its broth simmered for 24 hours to achieve transcendent clarity and depth.

Innovation Ignites Tradition

While honouring Cantonese classics, Saai Yue Heen embraces bold creativity. The Wagyu Fried Rice with Sophora reimagines humble fried rice with premium Wagyu, wok-tossed to smoky perfection. A homestyle favourite, Pork Liver and Wolfberry Leaf Soup, delivers comfort through slow-simmered broth. Dessert dazzles with Longjing Tea Panna Cotta with Bursting Water Chestnut Pearls - silky tea-infused custard crowned with crunchy "bursting" pearls, evoking the lingering fragrance of spring tea.

Each dish is presented as an edible artwork, with celadon tableware and ink-wash motifs echoing spring’s elegance, engaging both eyes and palate.

Tailored Spring Indulgence

True to Four Seasons ethos, Saai Yue Heen offers personalized service, accommodating dietary needs for a bespoke dining experience. Available through May, the "Artistry in Season" menu invites guests to savour the harmony of Cantonese tradition and spring’s ephemeral beauty - a culinary journey where every bite whispers the poetry of the season.

About Saai Yue Heen

Saai Yue Heen, meaning "happiness and joy," offers an exceptional Cantonese dining experience, blending top-quality ingredients, a classic menu, and heartfelt service. The restaurant features seafood tanks at the entrance, showcasing local delicacies such as purple sea urchins and abalone, as well as Boston lobsters, all prepared with traditional Cantonese methods to create a truly remarkable culinary journey.

Call +86 (411) 3994 8888 for more details.